It is a rich source (20% or more of the DV) of vitamin A, vitamin C, vitamin B6, folate, and manganese (see table "Kale, raw"). In a 100 g ( 3 + 1⁄ 2 oz) serving, raw kale provides 207 kilojoules (49 kilocalories) of food energy and a large amount of vitamin K at 3.7 times the Daily Value (DV) (table). ![]() Raw kale is composed of 84% water, 9% carbohydrates, 4% protein, and 1% fat (table). †Percentages are roughly approximated using US recommendations for adults. Kale leaves are increasingly used as an ingredient for vegetable bouquets and wedding bouquets. Ornamental kale is as edible as any other variety, but potentially not as palatable. The different types of ornamental kale are peacock kale, coral prince, kamone coral queen, color up kale and chidori kale. Many varieties of kale and cabbage are grown mainly for ornamental leaves that are brilliant white, red, pink, lavender, blue or violet in the interior of the rosette. In Portugal, the bumpy-leaved kale is mostly called "couve galega" (Galician kale or Portuguese Cabbage). Kai-lan or Chinese kale is a cultivar often used in Chinese cuisine. An extra-tall variety is known as Jersey kale or cow cabbage. Ornamental (less palatable and tougher leaves)īecause kale can grow well into winter, one variety of rape kale is called " hungry gap" after the period in winter in traditional agriculture when little else could be harvested.Leaf and spear, or feathery-type leaf (a cross between curly- and plain-leaf).Plain-leaf (flat-leaf types like red Russian and white Russian kale).Bumpy-leaf (black cabbage, better known by its Italian translation 'cavolo nero', and also known as Tuscan Cabbage, Tuscan Kale, lacinato and dinosaur kale).Curly-leaf (Scots kale, blue curled kale).The leaf colours range from light green to green, to dark green and violet-green, to violet-brown. One may differentiate between kale varieties according to the low, intermediate, or high length of the stem, along with the variety of leaf types. ![]() Kale can become sweeter in taste after a heavy frost. It is hardy and thrives in wintertime, and can survive in temperatures as low as –15.0° Celsius. Kale is usually an annual plant grown from seed with a wide range of germination temperatures. The vegetable was easy to grow and provided important nutrients missing from a diet because of rationing. was encouraged by the Dig for Victory campaign. ĭuring World War II, the cultivation of kale (and other vegetables) in the U.K. For most of the twentieth century, kale was primarily used in the United States for decorative purposes it became more popular as an edible vegetable in the 1990s due to its nutritional value. At the time, kale was widely grown in Croatia mostly because it was easy to grow and inexpensive, and could desalinate soil. USDA botanist David Fairchild is credited with introducing kale (and many other crops) to Americans, having brought it back from Croatia, although Fairchild himself disliked cabbages, including kale. Russian kale was introduced into Canada, and then into the United States, by Russian traders in the 19th century. Records in 14th-century England distinguish between hard-heading cabbage and loose-leaf kale. The earliest record of cabbages in western Europe is of hard-heading cabbage in the 13th century. These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales. Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the 4th century BC. Kale originated in the eastern Mediterranean and Asia Minor, where it was cultivated for food beginning by 2000 BCE at the latest. pabularia (DC.) Alef.) in a family vegetable garden Children collecting leaves of red Russian kale (Brassica napus L.
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